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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 8 |
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Got this out of 365 Ways To Cook Chicken. Ted is the former San Diego Chicken. I usually halve this recipe for us, and it is still plenty! I also layer half the mixture in the dish, lay on the Parmesan, layer the other half and add more Parmesan - just my preference. Ingredients:
2 tablespoons butter |
3/4 lb fresh mushrooms, sliced |
2 tablespoons dry white wine |
1 teaspoon lemon juice |
8 boneless skinless chicken breast halves, cut into strips |
2 (10 1/2 ounce) cans cream of mushroom soup |
2 cups sour cream |
1 lb spaghetti, cooked and drained |
salt |
white pepper |
1/4 cup grated parmesan cheese (i use much more) |
Directions:
1. Preheat oven to 325*.
2. In a large frying pan, melt butter over medium heat.
3. Add mushrooms and cook until tender, 3 to 5 minutes.
4. Add white wine and lemon juice.
5. Cook until liquid evaporates In a large mixing bowl, combine chicken, mushrooms.
6. soup and sour cream.
7. Add spaghetti and mix well.
8. Season with salt and white pepper to taste.
9. Arrange in a 9x13 inch baking dish.
10. Top with Parmesan cheese.
11. Bake 30 minutes,until hot and bubbly.
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